Brisket

What I grew up with and still cook now. Simple pantry ingredients, common herbs and spices. Delicious. Makes a great leftover sandwich. I enjoy with horseradish! This recipe by Katie Workman
Yield: 10 People
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes

Bowl for rub

Large Casserole or Dutch Oven

Serving Platter or Bowl

1 teaspoon olive oil

2 teaspoons minced garlic

1 teaspoon dried thyme

¼ teaspoon freshly ground black pepper

1 first-cut beef brisket 4 to 5 pounds

2 cups chopped onions

4 large carrots peeled and thickly sliced

3 bay leaves

3 tablespoons tomato paste

1 cup low-sodium beef or chicken broth

1 can (28 ounces) crushed tomatoes in juice or puréed

1 cup red wine any kind is fine, or an additional cup crushed tomatoes or broth

2 tablespoons finely chopped Italian flat-leaf parsley (optional), for garnish

1 teaspoon kosher salt

1. Preheat the oven to 325°F.

2. Place the olive oil, garlic, thyme, salt, and pepper in a small bowl and stir to mix. Rub the mixture all over.

3. Place the brisket, fat side up, in a large casserole or Dutch oven with a tight-fitting lid. Toss in the onions, carrots, and bay leaves. 

4. Blend tomato paste into the broth then pour over the meat and vegetables. Then pour the crushed tomatoes and red wine, if using, on top. The liquid should cover the meat and most of the vegetables. 

5. Cover the casserole and bake the brisket until the meat is very tender, 3 to ½ hours.

6. If you are serving the brisket the next day, let it cool then put the entire casserole in the refrigerator. About an hour before serving, skim off any hardened fat, then take out the meat and cut off any excess fat from the top of the meat. 

7. Slice the brisket across the grain, as thin or thick as you like, then neatly return the sliced meat to the cooking liquid. Reheat the brisket on the stovetop over medium-low heat, or in a preheated 325°F oven, until everything is warmed through and the cooking liquid has reduced and thickened up a bit, about 30 minutes in the oven, maybe less on the stovetop. Adjust seasonings as needed.

8. If you are serving the brisket right away, remove the meat from the casserole and let it rest on a platter, loosely tented with aluminum foil. Let the cooking liquid and vegetables sit for about 15 minutes, then spoon off any fat that has accumulated. Place the casserole over medium-high heat and simmer, stirring occasionally, until the liquid reduces a bit, about 10 minutes. Adjust seasonings as necessary. 

9. Slice the meat neatly across the grain, return it to the pot, and remove and discard the bay leaves.

You can serve the brisket in the casserole or transfer it to a large shallow bowl or large deep platter. Remove and discard the bay leaves and sprinkle the parsley on top of the brisket, if desired.

Inspired by a recipe by  Stephanie Pierson.  Chiles, orange juice, prunes, and dried apricots highlight this recipe. This recipe has a long prep and cook time. Serves 6-8.

Bowls (Chiles and Tea)

Large Roasting Pan (Brisket)

Food Processor (Sauce)

Medium Saucepan

Large Platter for Serving

2 dried pasilla chiles

1 (4-5 pound) beef brisket, trimmed

Salt and black pepper

All-purpose flour, for dredging

1/4 cup olive oil

2 onions, diced

2 tablespoons peeled and chopped fresh ginger

1 cup freshly squeezed orange juice

4 cups chicken or beef stock

1 cinnamon stick

1 bay leaf

1 teaspoon peppercorns

4 bags strong black tea

2 cups dried pitted prunes

2 cups dried apricots

1.Preheat the oven to 400°F. Soak the chiles in lukewarm water for 30 minutes. Seed them, remove the stems, chop the flesh into tiny pieces, and set aside.

2.Season the brisket with salt and pepper to taste and dredge with flour. Heat the oil in a heavy roasting pan just large enough to hold the brisket snugly and brown the brisket on both sides, 5 to 7 minutes per side. Remove from the pan.

3.In the same pan, over medium heat, add the onions and ginger and sauté, stirring occasionally, until the onions are transparent. Add the reserved chiles and deglaze with the orange juice.

4.Reduce the liquid by half. Add the brisket and enough stock or water to cover the meat. Add the cinnamon stick, bay leaf, and peppercorns. Place in the oven and cook, uncovered, until the brisket is tender, about 3 hours, turning at 30-minute intervals.

5.Transfer the brisket to a platter. Remove the cinnamon stick and bay leaf from the liquid and pour liquid into a food processor or blender. Purée until smooth. If the sauce is too thin or not flavorful enough, reduce in a pan over medium heat. Cool the meat and the sauce separately, then cover and refrigerate for a few hours or overnight.

6.When ready to serve, preheat the oven to 350°F. Bring 4 cups of water to a boil. In a large bowl, steep the tea bags in the water to make a strong tea. Discard the bags. Put the prunes and apricots in the tea to plump for about 30 minutes, then drain them.

7.Meanwhile, slice the brisket against the grain and place the slices in a pan. Remove the congealed fat from the sauce and pour over the brisket. Add the fruit to the sauce, cover the pan with aluminum foil, and heat the brisket in the oven until hot, about 45 minutes.

Serve on a large platter fully sauced. Extra sauce can be served on the side.

Syrian-style inspired recipe by Jake Cohen. The Omani limes and red kidney beans make this a unique dish. Long prep and cook time. Serves 6-8.

Large Dutch Oven (Brisket)

Large Bowl (Soaking Beans)

Large Platter (Prep and Serving)

2 tablespoons vegetable oil
1 (5-to-6 pound) beef brisket, untrimmed
Salt and pepper, to taste
2 medium yellow onions, finely chopped
1 tablespoon dried fenugreek
1 tablespoon dried turmeric
2 bunches parsley, minced (4 cups leaves and tender stems)
2 bunches cilantro, minced (4 cups leaves and tender stems)
2 bunches scallions, minced (12 each)
6 cups beef or chicken stock
6 Omani (Dried Persian) limes
2 cups dry red kidney beans, soaked overnight and drained

1.Preheat the oven to 350° F. In a large Dutch oven or roasting pan, heat the oil over medium-high heat. 

2.Dry the brisket with paper towels, then season with salt and pepper. Sear the brisket, turning as needed, until golden brown, 16 to 18 minutes. Transfer the brisket to a platter.

3.To the pot, add the onions and cook until softened and slightly golden, 3 to 4 minutes. Stir in the dried fenugreek and turmeric, and cook until fragrant, 1 minute. Add the parsley, cilantro and scallions to the pot and cook, stirring to scrape up any fond (the bits of food sticking on the bottom) on the bottom of the pot, until the herbs are dark green in color, 4 to 5 minutes.

4.Add the stock and dried limes, then nestle the brisket into the pot and bring to a simmer. Cover with a lid (use tinfoil to cover if you’re using a roasting pan) and place in the oven for 1 hour.

5.After 1 hour, stir in the soaked kidney beans and, using a paring knife, pierce a hole in each lime to release its flavor into the stew. Continue to cook, covered, until both the brisket and beans are tender, 2 hours more. Adjust seasoning with salt and pepper, then let cool completely and refrigerate overnight in the pot.

6.The next day, skim and discard the solidified fat cap, then transfer the chilled brisket to a cutting board. Cut against the grain into ¼-inch slices, then return to the pot. Return to  the stovetop and reheat over medium-low heat until hot.

Remove limes, discard or use for garnish. Serve on a large platter, surrounded by beans and lightly sauced. Complement with extra sauce.